Ingredients

Preparation

Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.

Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.

I made these for a potluck event in Hawaii. I used Lindt white chocolate with coconut because it was the only quality white chocolate I could find at the store, it was sooo good! I am not usually a fan of coconut, so I was really surprised I liked it so much. Now I use that chocolate bar every time. Good stuff.

I can't even rate this because I used Nestle white chocolate chips and they never melted. Those chips don't even have cocoa butter in them which is what REAL white chocolate is made out of.
If you don't have the good stuff, don't bother attempting to make this. But I will try this again because it's a good idea.

I used Lindt Excellence dark chocolate, but otherwise followed the recipe. It was so easy and the result was amazing.
However, 6 oz. of chocolate (well, they were 3.5 oz bars, so 7 oz.) seemed to be way too much for 16 large strawberries. Next time I might use one chocolate bar rather than two and see how far it goes.

I love these strawberries and make them all the time when I want something special. And every time I make them, people are bowled over by them. I usually use chocolate rather than white chocolate simply because my partner doesn't like white and they are still spectacular. Tonight is New Year's and we'll be having these along with the bubbly at midnight. Simple, elegant, delicious.

Quick, easy, elegant -- and wonderful flavor. What more could one ask for? I've made these different ways: white chocolate, dark chocolate, milk chocolate; orange/lemon sugar, orange sugar, lemon sugar etc. They are simply a winner all ways. Just made some for dinner tonight--dark chocolate with orange sugar.

Delicious and very easy, and they make a classy-looking dessert! Will definitely make these again. My only suggestion is to avoid letting the citrus zest sit mixed with the sugar for too long (discovered this when I tried to prep ahead)... it makes the sugar wet and lumpy, and you end up with clumps of mushy sugar instead of crystals of citrus sugar (much easier to sprinkle).

These are wonderful, but make sure you use a white chocolate bar which contains cocoa butter. The white chocolate chips do not have cocoa butter and will not melt properly. Instead the chocolate scorched and turned into almost a cement mixture when I put them in the microwave to melt. I found this out the hard way, and had to go out and buy extra.

My Mother made these for her bridge club and they all loved them. I then tried to make them for a Sunday Brunch. My white choc was too old so I had to use 60% coco at the last minute. They turned out nice but the white choc is a different wonderful taste.
Will make again, and again and again - w/ white choc.

Very tasty and easy to make. I made white chocolate with lemon sugar and milk chocolate with tangerine sugar and made a pretty arrangement on a tray.
Serve with a nice dessert wine like moscato or late harvest riesling or an icewine to make a sophisticated dessert.